1 bunch fresh asparagus, ends trimmed and discarded
Pinch kosher or sea salt to taste
1 teaspoon unsalted butter
? cup chicken stock
? cup whipping cream
? pound fresh tagliatelle pasta or good quality dried fettuccini
1 tablespoon freshly grated Parmigiano Reggiano cheese or to taste


1. Bring a large pot of cold water to a boil. Meanwhile, cut the asparagus into small pieces. When the water boils, add a generous pinch of salt and cook the asparagus for 1 minute. Drain, reserving the water for cooking the pasta.
2. Add the asparagus to a large skillet along with the butter, cook over medium-high heat until the butter sizzles and the asparagus becomes fragrant. Add the chicken stock and simmer until the stock is reduced almost to a paste, about 4 minutes. Add the cream and simmer until thickened.
3. Bring the pot filled with the reserved asparagus cooking water to a boil. Cook the tagliatelle pasta for 1 – 2 minutes (about double that time if using dried pasta). Spoon out 1 cup of the pasta cooking water and reserve. Drain the pasta well.
4. Add the pasta to the simmering cream mixture and cook until the sauce has thickened around the pasta. Immediately add the grated cheese and toss well to combine. Add more of the pasta cooking water if the sauce dries out. Serve with Parmigiano Reggiano cheese.
Joe Simone's speedy pasta dish can also be made with thin, fresh pasta, dried fettuccine or even egg noodles.
Pasta (Tagliatelle) with
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